Step 3: Processing!

Step 4: Serve!

Sprinkle with paprika or your choice of spice, or maybe even chopped fresh herbs and olive oil if you're feeling like you need to impress somebody. A...

Hummus is one of the easiest, most delicious snacks in the WORLD. It's awesome as a dip, in sandwiches or in a pita with falafel. (I've got an awesome recipe for baked falafel!) It's also pretty easy to get it wrong. Do you want to know how to make the best hummus?

Do you? DO YOU?

In this instructable I'll give you all the tips and tricks so you'll know how to make hummus like a hummus MASTER. And I'll share a really awesome base recipe for it. :D

All of these things can be changed to your own personal taste! Using this recipe as-is gives you a lightly garlicky and lemony creamy hummus, and the flavors intensify a bit after a night in the fridge. If you like your hummus thinner you can add more of the bean cooking liquid, if you like it more lemony or garlicky, add more lemon or garlic!

You can also add roasted garlic for a smoother, sweeter flavor.

This hummus is also excellent with different spices - chili powder, coriander, a bit of cayenne, some mint - all delicious! Try out different things to see what you like.

Also keep in mind that the tahini really adds to the texture and flavor. If you don't like tahini or don't have any on hand, add more olive oil and cooking liquid, and a bit more salt.

Other ingredients to suggest: a little bit of red bell pepper (especially if roasted), and sumac, a lemony/paprika tasting Middle Eastern spice. I go heavier on the cumin, lighter on the lemon juice. Yum!

Skins or not (I use skins and all in mine - mmm MMM), my biggest discovery was successfully freezing hummus. Once I figured that one out, I started making it in batches using #10 cans of chick peas. If I remember right, one #10 can makes 4+ quarts, give or take.

If you decide to try it, and you use cartons/containers, let the hummus get good and cold, then "seal" the top with a layer of good quality olive oil. If you use heavy freezer bags, just force the air out. If you have one of those fancy vacuum sealers, then you're golden.

After thawing, if the hummus seems a little dry, just stir in some extra olive oil and/or lemon juice.

I've kept hummus frozen as long as 18 months (by mistake) with no impact on flavor or texture. I always go a little heavy on the tahini in my recipe, so that may help with freezing consistency. We have a chest freezer set at 0 degrees F. I wouldn't recommend keeping hummus more than maybe 6 months in your average refrigerator freezer (3 if your fridge is as old as ours). Too much defrosting going on in there.

I have had success freezing food in zip bags by submerging them in a container of water to force out all the air. This is easier than trying to suck the air out with a straw and cheaper than buying a vacuum sealer.

- Drain the juice from only one can of chick peas - Combine all ingredients in food processor (chick peas on bottom) - Blend until smooth, pausing a couple times to scrape down sides of bowl - Adjust other items (garlic, lemon) to taste. - I started adding that lemon zest over the last year or so. Everyone loves it. Always make it a day before, if you can stand to wait. It gets better as it sets.

Mmm, sounds lovely. One way to make your hummus ever smoother is to add the olive oil little by little (in a stream while the processor is running, if you can; otherwise a few spoonfuls at a time) as the last ingredient, instead of with the other stuff at the beginning.

And for added deliciousness, roasting the garlic before adding it brings another level of complexity, and it plays off the tahini really well.

Cool! It's always nice to see mid-eastern taking place in western kitchens. For getting a smoother texture, try adding some sodium bicarbonate (baking soda), this is how the pros here do it... And soaking, although takes planning ahead, helps reducing the gases, so it just might be worth the effort :)

I've always just used canned chickpeas, but I'll have to try this. You can also throw in some sun-dried tomatoes (especially if they're the kind in olive oil). It makes the hummus a little red, but gives it a different flavor. Just food process along with everything else... if they're the kind in olive oil, you might not need to add extra oil, or you can add some of the oil from the tomatoes (ususally has spices in it too).

Yum! I am so hungry for this right now. I would make some if I did not have a ton of other things to do. We all know where to find wonderful recipes don't we? Have a Grand day Jessy! Thanks for sharing. Sunshiine

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